Sentences with phrase «depending on the avocados»

Not exact matches

The selection of veggies varies a little depending on what I have in my fridge but it usually centres on these four — kale, carrots, red pepper and avocado plus my new hummus, which I am so in love with, and a sprinkling of pumpkin seeds.

The selection of veggies varies a little depending on what I have in my fridge but it usually centres on these four — kale, carrots, red pepper and avocado -LSB-...]

Bananas are a great alternative to avocados as they provide a similar creamy texture but it really depends on the recipe.

Most days my breakfast is something quick like an english muffin with almond butter, avocado toast, eggs, yogurt with fruit, oatmeal or a smoothie, depending on my mood and the season.

The whole recipe is about 550 calories (depending on how big your avocado is), but it makes about 4 servings!

Take the avocado sections and slice lengthwise about 1/4 inch or 1/2 an inch wide depending on size of desired cubes.

While these quinoa, sesame, rice cakes would be lovely along side a piece of fish (I served it with salmon the other night), I am really crushing on this version right here, simply topped with avocado, spicy mustard, and a few other goodies that can be adapted depending on what greenery you have in your fridge.

1 big broccoli stock, or 2 smaller 1/2 zucchini 1/2 cucumber 4 - 6 apples, depends on size and need for sweetness 1/4 -1 / 2 lemon 1 avocado 15 almonds Ice cubes

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

Hey MK, it does depend a lot on the avocado size.

The long - term success of California avocado growers depends on economic sustainability and enhanced profitability in an increasingly competitive industry.

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Cheese, avocado, tomato, cilantro all optional depending on what's on hand.

Mash the flesh of the avocado with a fork and add the lime juice (quantity depending on your taste) until it reaches a creamy consistency.

2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4 tsp pure maple syrup, raw honey, rice syrup or coconut nectar 1 cup raw cacao powder 1/2 cup desiccated coconut 1 tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze dried raspberries (depending on your tastebuds) *

-- Avocados, 3 small (soft to the touch but not too soft)-- Cacao, 1 / 4th cup (adjust quantity depending on how rich your cacao is.

Depending on what I have on hand sometimes we'll top this with some crushed tortilla chips which add a little crunch or some chopped tomatoes and avocado which is my personal favorite.

Ripe avocados (as many as you need depending on the number of people you're serving — to be safe, plan on 1 avocado per person)

(It all depends on the size / ripeness of your avocados.)

It depends on how big your avocado and eggs are.

(You can add the avocado to the entire salad or to individual portions depending on your preference.)

Depending on how big your bread slices and your avocados, scoop 1/4 - 1/2 of the avocado and spread on the bread by using the tines of a fork.

Each restaurant makes its own guacamole from scratch, often several times a day, using 48 - 84 avocados per batch, depending on the size of the avocado.

I add in other ingredients (avocado, roasted carrots) depending on what I have on hand, and they're always good.

Also note that nutrition facts may vary widely depending on how much avocado you use and your brand of cocoa.

Recipes vary on whether the avocados should be sliced, diced, mashed, or pureed depending on the desired level of «smooth» or «chunky» guacamole.

Personally, I find myself alternating between avocado toast and oatmeal with berries, depending on what's on sale.

My afternoon snack, or snacks (depending on how active I've been), might consist of another smoothie, an avocado, nuts, some hummus and carrots, or a big bowl of berries.

No one in the developing world wants to depend on Western aid, so much buzz in the halls and breakout rooms in Chicago was about programs that have come up with their own revenue streams — groups such as Grupo Desportivo de Manica in Mozambique, a soccer club turned community hub that is building Futeco Park, three pitches girdled by 1,500 trees flush with mangos, lychees, oranges, avocados, guavas and papayas, which members will harvest and sell to fund the club's activities.

Coconut oil, a whole avocado, 2 - 3 tablespoons of nut butters or hummus (depending on the recipe) were consumed in every meal.

I fry or poach an egg I toast 2 pieces of sourdough bread (use whatever bread you'd like that's just my fave) instead of butter etc I use coconut oil then I mash up whole or half an avocado depending on how hungry I am squeeze some 1/4 lime or lemon into avo spread it on top of the toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.

Research has shown that avocado or avocado oil increased the absorption of carotenoids in a meal anywhere from 2.6 times to 15.3 times depending on carotenoid.

The Filling: 5 medium avocados 1/2 cup organic full - fat coconut milk 20 key limes, zested and juiced (should get almost 3/4 cup of lime juice and a couple Tbsps of lime zest from the limes, depends on their size) 1 tsp pure liquid stevia 1 Tbsp vanilla extract pinch of sea salt to enrich flavors

The avocados tend to make for a chewier food as well, which could be appealing depending on the recipe.»

The serving is going to depend on the size and avocados come all different sizes.

Add a little avocado oil to the pan (depending on how much bacon drippings were left over), and add your shredded (or halved) Brussels, garlic, and crushed red pepper.

I have been having fish oil in am (good time to up fat) as well as lower protein (about 80 - 90g depending on day and training), + lots of avocado and some coconut oil in am.

(You can add the avocado to the entire salad or to individual portions depending on your preference.)

3 large Tomatoes — quartered 1 Red Pepper — quartered 1/4 Onion — chopped 1 Jalapeno — chopped (or Spur chilies, or Sambal Oelek to taste for heat) 1 Garlic clove — chopped 3/4» Ginger — minced (Galangal is preferable if available) 1/2 cup Young Coconut meat & water or 1 cup Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for preferred thickness)

Avocados grow on a large tree and their price varies depending on the seasonal harvest.

Meat should be wild or at least organic, in addition to that you can invest to organic depending on your budget, but, for example, broccoli and avocados can always be bought with confidence as conventional.

Note: You can also opt to substitute 1/2 avocado in place of the banana (and reduce / omit the water depending on the desired consistency) for a low - sugar option.

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

Avocados can have more than 300 calories, depending on size and type.

It includes avocado along with ingredients like salt, garlic, lime and a few others depending on the recipe.

1 medium banana, peeled and frozen 1/4 ripe avocado, peel removed 2 big handfuls baby spinach 1/2 teaspoon ground cinnamon 1 teaspoon ground wheatgrass powder (optional) 1/2 — 1 cup unsweetened almond milk (depending on desired consistency)

Depending on the season, guests might be treated to fruit grown right on the estate, such as guava, coconut, avocado, banana, soursop, breadfruit, mango, red and white grapefruit, papaya, key limes and lemons - ask the housekeeper or Oliver, the estate's longtime gardener, what might be ripe for picking.

«Experts say a mature avocado orchard uses almost twice as much water as fairly dense forest, meaning less water reaches Michoacán's legendary crystalline mountain streams on which trees and animals in the forests depend.